Braised Veal Ossobuco with Saffron Risotto
Tender braised veal shank with wine and tomato sauce, paired with creamy saffron risotto and bright gremolata. The ossobuco braises for an hour until the meat pulls easily from the bone, while the risotto cooks simultaneously with saffron added mid-way through. A classic Northern Italian dish combining slow-cooked meat with luxurious rice.
Ingredients
- 4 veal shank (ossobuco)beef shank (crosscut)1:1Extends cooking time by 15-20 minutes
3
- salt
- pepper, freshly ground
- 3 tbsp flour
- 2 tbsp butter
- 3 ½ tbsp white wine
- 1 onion
- 1 celery stalk
- 2 carrots
- 2 tbsp tomato purée
- 2 cups vegetable broth
- 1 clove garlic
- 1 lemon, untreated
- 1 bunch parsley, small
- 2 cups risotto rice
- olive oil
- ¼ onion, finely chopped
- 1 ½ oz beef bone marrow, choppedbutter15gReduces savory depth slightlyadds dairy
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- 4 cups clear soupchicken broth1:1
Slight flavor shift toward poultry
- 0.1 oz saffron filaments, crushed
- ½ glass red wine, dry, optional(optional)
- 6 tbsp Parmesan, grated
- salt, to taste
Instructions
- 1
Pound the ossobuchi and score the edges to prevent curling during cooking.
- 2
Season ossobuchi with salt and pepper, coat in flour, tap off excess, and add more salt.
- 3
Heat a large metal frying pan over high heat with fat and fry ossobuchi 4 minutes per side.
- 4
Slowly pour in white wine and let evaporate.
- 5
Remove ossobuchi and set aside.
- 6
In the same pan, fry cleaned coarsely chopped onion, carrots and celery in the juices and season with salt and pepper.
- 7
Pour in 1 ladle of broth and simmer 5 minutes until juices reduce.
- 8
Reduce heat and return ossobuchi to pan.
- 9
Mix tomato purée with warm broth and combine with remaining broth.
- 10
Pour liquid into pan, cover, and simmer gently for about 1 hour until meat comes off bone easily.
- 11
For gremolata, finely chop garlic and parsley and mix with grated lemon zest. Cover and let stand.
- 12
Warm the clear soup for risotto.
- 13
Crush saffron and dissolve in a little warm soup.
- 14
In a pot, sauté half the butter with oil, finely chopped onion and chopped marrow over medium heat.
- 15
Add rice and mix until it has a shiny coating.
- 16
Pour in red wine and let reduce.
- 17
Add soup gradually with a ladle, stirring regularly so rice always has liquid to absorb.
- 18
After rice has cooked 15 minutes, add dissolved saffron.
- 19
Continue cooking and stirring constantly until rice is firm to the bite, about 18 minutes total.
- 20
Remove risotto from heat and mix in remaining butter and grated Parmesan until melted.
- 21
Season risotto with salt.
- 22
Season ossobuchi sauce with freshly ground pepper if desired. Strain or purée sauce as preferred.
- 23
Serve ossobuchi on pre-heated plates with gremolata and creamy risotto.
Tips
Score the edges of ossobuchi before cooking to prevent the meat from curling and ensure even cooking.
Use a metal frying pan for better heat distribution when searing the meat.
Dissolve tomato purée in warm broth before adding to the pan for smoother incorporation.
Stir the risotto regularly and add broth gradually to achieve a creamy consistency.
The risotto should be al dente (firm to the bite), not mushy.
Gremolata should be prepared just before serving to maintain its fresh flavor and bright color.
Good to Know
Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.
Ossobuchi can be braised up to 1 day ahead and reheated. Prepare gremolata just before serving. Cook risotto fresh to order for best texture.
On pre-heated plates with gremolata scattered over the meat and creamy risotto alongside.
Common Mistakes
Do not skip scoring the ossobuchi edges to avoid the meat curling excessively during frying.
Do not rush the braising step to avoid tough meat that does not pull from the bone.
Do not overcook the risotto to avoid mushy rice; it should remain firm to the bite.
Do not add all broth at once to avoid soggy risotto; add gradually and stir regularly.
Do not prepare gremolata in advance to avoid oxidation and loss of brightness.
Substitutions
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